Dutch Oven Mountain Man Breakfast
Posted: Friday, March 14, 2008
by Julie Miklaszewicz
RVing Outpost, LLC
Cooking in our Dutch ovens is one of our favorite things to do when we go camping. Our kids request this meal every time we go camping, and seeing as we have about 15 laying chickens, it's a great way to use up eggs!
Please note, this makes a LOT! You may want to consider sharing it with your camping friends or, if you're like our family and enjoy leftovers, just save the leftovers for the day you're leaving the campground and need a quick breakfast without a lot of mess and fuss. You can easily re-heat it in a microwave or in a skillet over low heat. Feel free to add more spices and personalize this recipe to suite your taste buds!
1 bag frozen, shredded hash brown potatoes
12 eggs
1 onion, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
1 clove garlic, minced
1 lb. Cheddar cheese, shredded
In a 12" Dutch oven, oven med-high heat, saute sausage with garlic, onion and peppers until done. Whisk eggs in mixing bowl while sausage is cooking.
Add pepper to sausage mixture and stir. Add hash brown potatoes to sausage mixture. Stir mixture slightly and allow to cook for about 15 minutes, stirring occasionally. Pour beaten eggs over the top, allowing them to sink into the potatoes. Add coals to top and bottom (6-9 on the bottom and 12-18 on top) and bake until eggs are firm. Top with Cheddar cheese and continue cooking for approx. 30 minutes more.
Julie Miklaszewicz is an avid RVer, having visited 48 states by the time she was 16 years old. She has yet to fly anywhere and prefers traveling with her truck and fifth wheel with her husband and three children, enjoying the beauty of the U.S.A. from the ground. While camping and at home, she prefers to cook in her cast iron Dutch ovens and numerous other cast iron cookware. She and her husband, Greg, are the owners of the RVing Outpost, located in Abbotsford, WI.
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